THAI SHRIMP WITH COCONUT-ALMOND RICE
From the Food section of the Kansas City Star. This is really good. The only sauce I could find at my grocery store was Thai garlic-chili sauce, which is really good. And I don't toast the almonds. sigh. I'm a lazy chef. This goes well with Thai Sweet-And-Sour Cucumber Salad, Recipe #288002.
Provided by mliss29
Categories Thai
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Prepare rice according to the package directions, but replace half the water called for with coconut milk.
- Heat the oil in a large skillet. Add shrimp and cook 3-4 minutes until pink.
- Add chili sauce and stir until heated through.
- Stir almonds into cooked rice and top with shrimp mixture.
- Garnish with onions.
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Jaranwala Official
[email protected]Definitely a keeper!
Kenny Shelton
[email protected]So easy to make and so delicious!
Aaron Scott
[email protected]This dish was a hit with my family! Everyone loved the flavors and the shrimp were cooked perfectly.
Siam Ahamed
[email protected]The shrimp were a little overcooked, but the rice was perfect. I will try this recipe again with a shorter cooking time for the shrimp.
Ermias Derbe
[email protected]This is a great recipe for a quick and easy weeknight meal. The shrimp and rice cook together in one pot, so it's a breeze to clean up.
Samson Adigun
[email protected]I love the combination of flavors in this dish. The coconut and almond rice is so creamy and flavorful, and the shrimp are cooked perfectly. I will definitely be making this again.
Bereket Ayenew
[email protected]This dish was absolutely delicious! The flavors were so well-balanced, and the shrimp were cooked perfectly. I will definitely be making this again.